NUTRITION

SERVINGS

INGREDIENTS

280 g Ground beef (93% lean)

0.25 cup White rice

1 small Sweet potato

0.5 medium White potato

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.5 cup Water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and white potato, then dice them into uniform 1/2-inch cubes for even cooking.

• 3

  Place the diced potatoes on the baking sheet and toss with 0.5 tablespoon of olive oil, a pinch of sea salt, and half of the smoked paprika.

• 4

  Roast the potatoes in the oven for 25 to 30 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 5

  While the vegetables roast, combine the white rice and water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

• 7

  Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula as it browns.

• 8

  Season the beef with the garlic powder, onion powder, remaining smoked paprika, sea salt, and black pepper.

• 9

  Continue cooking the beef for 8 to 10 minutes until it is fully cooked through and slightly crispy at the edges.

• 10

  Fluff the cooked rice with a fork and divide it into meal prep containers or bowls.

• 11

  Top the rice with the roasted root vegetables and the seasoned ground beef to complete the power bowl.